Shot 1: Preheat oven to 350 F.Whisk together 4 eggs in a bowl , add 1 cup of skim milk (or whatever type of milk you drink), 1/2 tsp. sea salt and a pinch of black pepper and blend until combined. . Set egg mixture aside so it gets to room temperature.
Shot 2: Thinly slice: 1/2 medium onion, 1 small stalk celery and 1 medium potato (slice potatoes paper thin ).
Chop 1 cup of swiss chard. ( Use white stalked tender swiss chard ) .
Chop 1/2 Tbsp of fresh basil ( use 1/2 amount if using dried basil )
Quarter 4 thick slices of tomatoe
Grate 1/3 cup fresh parmesan cheese
Grate 1 cup old aged cheddar cheese
Shot 3: Lightly oil a 10” pie plate with 1/2 Tbsp. olive oil. Layer sliced potatoes at the bottom of pie pan. Sprinkle parmesan cheese over potatoes. .
Then a layer of onions. Sprinkle basil over onions. Top with a layer of celery. Then top with swiss chard.
Sprinkle cheddar cheese over top. Then green onions
Then slowly pour the egg mixture over top.
Top with the sliced tomatoes and cook in the 350 F oven for approx. 45 mins. ( until the liquid has evaporated and the top of the quiche has a nicely browned).
Shot 4: Remove from the oven and let sit for 3 - 5 minutes before cutting.
Some tasty substitutions:
**** You can substitute spinach or zucchini for the swiss chard.
**** Substituting sliced tomato with some halved cherry/ grape tomatoes or chopped sundried tomatoes gives the quiche an extra tangy flavour
****For meat lovers, simply add a layer of chopped ham after the potato and parmesan cheese layer....and continue as directed.
Dont be afraid to tinker with the recipe....that is what cooking is all about !!!
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